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Food Science and Biotechnology
→ Food Science and Biotechnology 2021 ; 30(8): 1063-1074
In vivo protective effect against ethanol metabolism and liver injury of oyster (Crassostrea Gigas) extracts obtained via subcritical water processing
Hee-Jeong Lee1 • Periaswamy Sivagnanam Saravana2 • Truc Cong Ho3 • Yeon-Jin Cho4 • Jin-Seok Park3 • Sang-Gyu Lee5 • Byung-Soo Chun3
1Department of Food and Nutrition, Kyungsung University, 309 Suyeong-ro, Nam-gu, Busan 48434, Republic of Korea 2 Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin, Ireland 3 Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-gu, Busan 48513, Republic of Korea 4 Bio-MAX Institute, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, Republic of Korea 5 HallyoEnchovy, 277 Dusong-ro, Saha-gu, Busan 49460, Republic of Korea
ABSTRACT
The present study assesses hepatoprotective effects of raw oyster lyophilized powder (OP) and subcritical water treated oyster powder (SOP) on D-galactosamine (DGalN)-induced toxicity and acute ethanol intoxication in mice. High-performance liquid chromatography analysis revealed that four phenolic compounds and glucose were identified from the SOP. The levels of aspartate aminotransferase, alanine aminotransferase, and malondialdehyde were considerably lower for the oyster extracts and the levels of glutathione, γ-glutamylcysteinesynthetase, glutathione S-transferase, and glutathione reductase were higher in the D-GalN induced mice compared with those in the controls. Histology analysis suggested that SOP can protect against and heal the D-GalN toxified liver. For the acute ethanol intoxication study, the enzymatic activity of acetaldehyde dehydrogenase and SOP’s alcohol dehydrogenase appeared better than that of OP. Overall, SOP may protect the liver from acute ethanol intoxication and D-GalN persuaded hepatitis.
KEYWORD
Crassostrea Gigas · Subcritical water processing · Hepatoprotective effect · Acute liver injury · Acute alcohol intoxication
Food Science and Biotechnology 2021 ; 30(8): 1063-1074
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